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Sheet Pan Chocolate Chip Cookie Cake Recipe

Sheet Pan Chocolate Chip Cookie Cake Recipe
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★★★★★

5.3 from 10 reviews

This Sheet Pan Chocolate Chip Cookie Cake is a delightful twist on the classic cookie, baked in a large sheet pan for easy sharing. Featuring a perfectly chewy chocolate chip cookie base topped with a luscious vanilla buttercream frosting, this dessert is both visually stunning and irresistibly delicious. Ideal for parties, celebrations, or simply indulging your sweet tooth, it combines the comforting flavors of a homemade cookie with a fun, festive frosting finish.

Ingredients

Scale

Cookie Dough

  • 1 Cup (226g) unsalted butter, melted
  • 1 1/3 Cups (267g) packed light or dark brown sugar
  • 1/2 Cup (100g) granulated sugar
  • 3 large eggs
  • 1 Tbsp pure vanilla extract
  • 1 tsp baking soda
  • 1 tsp cornstarch
  • 1/2 tsp salt
  • 3 Cups (398g) all purpose flour
  • 2 Cups (350g) semi-sweet chocolate chips (1 1/2 Cups mixed in dough, 1/2 Cup reserved)

Vanilla Buttercream Frosting

  • 1 Cup (226g) unsalted butter, room temperature
  • 3 1/2 Cups (420g) powdered sugar, sifted
  • 2 tsp pure vanilla extract
  • 2 Tbsp whole milk, room temperature
  • Pinch of salt, or to taste
  • 2 Tbsp rainbow sprinkles
  • Optional: AmeriColor Electric Purple gel food coloring for tinting buttercream

Instructions

  1. Prepare the Pan: Preheat your oven to 350ºF (177ºC). Spray the sides of a 13×18 inch sheet pan with baking spray and line the bottom with parchment paper to prevent sticking.
  2. Melt Butter: In a microwave-safe bowl, heat 1 cup of unsalted butter in 20-30 second intervals, stirring after each, until fully melted. Set aside to cool slightly.
  3. Mix Sugars and Butter: In a large bowl, combine brown sugar and granulated sugar. Pour in the melted butter and whisk until well combined and smooth.
  4. Add Eggs and Vanilla: Whisk in the eggs one at a time, then add the pure vanilla extract. Continue whisking until the mixture is uniform.
  5. Add Baking Agents and Salt: Stir in baking soda, cornstarch, and salt to the wet mixture, ensuring even distribution.
  6. Incorporate Flour and Chocolate Chips: Gradually fold in the all-purpose flour using a silicone spatula until smooth cookie dough forms. Reserve 1/2 cup of chocolate chips. Fold the remaining 1 1/2 cups of chocolate chips evenly into the dough.
  7. Spread Dough in Pan: Transfer the cookie dough into the prepared sheet pan. Use an offset spatula to spread it evenly all the way to the edges, resulting in a thin layer.
  8. Add Reserved Chocolate Chips and Bake: Sprinkle the reserved 1/2 cup of chocolate chips evenly over the surface. Bake the cookie cake for 14-16 minutes until edges are golden brown and the center appears just set but still slightly soft.
  9. Cool Completely: Allow the cookie cake to cool completely to room temperature on a wire rack before adding frosting. You may also enjoy it warm without frosting if preferred.
  10. Make Vanilla Buttercream: Using a hand mixer or stand mixer with paddle attachment, beat 1 cup room temperature unsalted butter on medium-high speed for about 7 minutes until creamy and lightened in color.
  11. Add Powdered Sugar: Reduce mixer speed to low and gradually add sifted powdered sugar one cup at a time, scraping down the bowl between additions to fully incorporate.
  12. Add Flavor and Milk: Mix in vanilla extract, whole milk, and a pinch of salt. Continue mixing on low speed for about one minute until smooth and fully combined.
  13. Tint Buttercream (Optional): Divide the buttercream into two bowls. Add 1 drop AmeriColor Electric Purple gel food coloring to one for a light pastel purple and 2 drops to the other for a slightly darker shade.
  14. Pipe Border Decoration: Using the lighter purple buttercream in a piping bag fitted with Wilton Tip 6B, pipe star shapes around the border of the cooled cookie cake. Sprinkle with rainbow sprinkles immediately.
  15. Pipe Center Message: Fill another piping bag with the darker purple buttercream fitted with Wilton Tip 10 and handwrite a message or decorate the center of the cookie cake as desired.

Notes

  • Do not overbake the cookie cake. It will look slightly soft in the center but will firm up as it cools.
  • Make sure the cookie cake is completely cooled before frosting to avoid melting the buttercream.
  • Cornstarch in the dough helps create a tender, chewy texture.
  • For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
  • Rainbow sprinkles add a colorful and festive touch but can be omitted or replaced with other decorations.
  • Buttercream can be tinted with any food coloring of your choice to customize the appearance.
  • Store leftover cookie cake refrigerated in an airtight container for up to 5 days.

Nutrition

Keywords: chocolate chip cookie cake, sheet pan cookie, chocolate chip cookie, vanilla buttercream, party dessert, easy cookie cake

Find it online: https://www.sanacooks.com/sheet-pan-chocolate-chip-cookie-cake-recipe/